Ossobuco

1. Tie each shank around its middle with kitchen string so it holds its shape, pat dry, season with salt and pepper, then dredge all over in flour and shake off the excess.
2. Heat the butter and olive oil in a heavy braising pan over medium-high heat and brown the shanks 4-5 minutes per side until deeply golden, then transfer to a plate.
3. Lower the heat to medium, add the finely diced onion, carrot and celery and cook 8-10 minutes until soft and sweet, then stir in the minced garlic for 1 minute.
4. Pour in the white wine, scrape up the browned bits and simmer until reduced by half, about 4 minutes, then add the tomatoes and broth and bring to a gentle simmer.
5. Return the shanks to the pan in a single layer, cover, and braise over very low heat or in a 160C oven for 2 to 2.5 hours, turning once, until the meat is fork-tender and pulling from the bone.
6. Meanwhile chop the parsley with the lemon zest and a little garlic to make a gremolata, then scatter it over the finished ossobuco and serve with the marrow spooned from the bones.

You'll use: Oven · Pan · Saucepan